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bibliographicCitation Poisson L, Schieberle P. Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis. J Agric Food Chem. 2008 Jul 23;56(14):5813–9. doi: 10.1021/jf800382m. PMID: 18570373.
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title Characterization of the Most Odor-Active Compounds in an American Bourbon Whisky by Application of the Aroma Extract Dilution Analysis
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